Chard rotolo from Mezcla: Recipes to Excite (page 161) by Ixta Belfrage

  • flaky salt
  • basil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Swiss chard for rainbow chard, and basil for fresh oregano (or can include both). See recipe for variations, including a vegan variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard for rainbow chard, and basil for fresh oregano (or can include both). See recipe for variations, including a vegan variation.

  • paulabee on July 13, 2025

    excellent. a project, but not hard. I subbed capers for anchovies to make the arugula paste vegetarian (she also suggests miso for this!)

  • Mapi on October 31, 2023

    I simply loved this recipe!!! For health reasons I subbed the mascarpone in the filling with low-fat ricotta cheese: an easy tweak that took nothing from the incredible flavour. Also, as an Italian I'll never use butter in the tomato sauce, but only extra virgin olive oil. It's really delicious and not as difficult or time-consuming as it may look at first sight (in fact, it's faster than lasagne!), plus it looks stunning.

  • rachelblair on August 24, 2022

    I'm usually not a fan of chard, I find it too bitter and earthy but this recipe made a love it. It's surprisingly simple, I especially love the tomato sauce that is so quick and easy.

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